Plus, it takes a variety of (standard #10) cutting plates, for different size grinds - I have bought plates for it with holes ranging from 1/8" to 1/2".

The 3 plates that come with the grinder are very adequate, and they are carbon steel, so you can "sharpen" them with a sheet of wet-r-dry sandpaper over s block of wood, or a sheet of glass with water and (up to) a very fine grit of wet-r-dry paper, depending on how "particular" you might want to get.

I like using a different size grind for chilli than for hamburger. Freshly ground beef will beat packaged, store-bought ground beef any day of the week, from any store. I want to get into making cold smoked sausages - C.J.V. and OleDoc have done that, for more than a while.

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